Slow-roasted salmon fillets

We love to broil and grill salmon for the crispy edges and charred flavor, but for a welcome change, try this simple method of low and slow cooking for a different payoff: an incredibly unctuous and silky texture. Be sure to use an instant-read thermometer to test for doneness. Because the fish stays pale orange throughout the cooking process, it might not look done when it actually is. Switch up the seasonings, if you'd like, and replace the thyme and lemon with tarragon and orange zest, or oregano and lime zest.